Drink Up: The Greatest Bars in the World

What makes a bar truly great? We tapped mixologists, bartenders, cocktail kingpins, and professional drinkers to find out—and their picks include upscale drinking dens and gritty dive bars, places with world-class cocktail menus or a vibe that just keeps you coming back every Thursday. Read on for our list of the 30 greatest bars in the world.

“I absolutely love The Easter Gibson at Angel’s Share in Manhattan’s East Village. It’s made with AO Japanese Rice Vodka, Junmai Daiginjo Sake, Rakkyo onion, and thin sliced cucumber. The fact that you need to go through a Japanese restaurant called Village Yokocho, climb a set of stairs, and know to look for a nondescript, unmarked wooden door to enter makes it pretty cool. Inside, the drinks are made with a unique Japanese precision and sensibility that separates it from the rest of the New York speakeasy crowd. It has a special place in my heart as I used to take my wife Becky there on dates.”—Chris Cannon, owner of Jockey Hollow Bar & Kitchen in Morristown, New Jersey

"I like to have a French 75 and a Sazerac, mostly with bartender Chris Hannah. This bar is so special to me because it has one of the best, most professional, and dapper bartenders on the planet who makes excellent concoctions. We walk out with a great experience and a smile on our faces."—Julio Cabrera, head bartender at the Regent Cocktail Club in Montauk, NY

"The Broken Shaker makes me feel like I have a home away from home. In the past when traveling to Miami, I often felt overwhelmed with large corporate venues or a lack of individuality, personality, and soul, and The Broken Shaker was the definitive answer to that problem. With their extremely well thought out tropical aesthetic to the drinks that are perfect for the place, some of the best bartenders in the land, and the opportunity to go sit by the pool, it's a winning combination."—Josh Harris, co-founder, Bon Vivants (San Francisco's Trick Dog, Pig & Punch)

"The Amaro Shaved Ice is the most refreshing drink—the shaved ice allows the amaro to mellow enough to really taste the different nuances. The Clipper is an old bar from the ‘30s that has lots of red leather and wood. It has an old-school jukebox which allows me to control the music. I like to go late on Thursdays, and stay until they kick me out."—Doug Psaltis, restaurateur (RPM Steak, RPM Italian, Bub City, and Three Dots and a Dash)

"They have achieved a difficult harmony between attention to detail and casual ambiance. Making drinks to order takes time, making really good drinks with great ingredients and innovative recipes takes even more time, and when guests want you to make a "dealer's choice," and either come up with something on the spot or pull something out of the depths of your Moleskine, you can really get bogged down. They balance that amount of guest attention and the need to serve many, rapidly; they use the decor to announce that you can arrive here in a suit or from a Gap photo shoot and still feel comfortable; and they have the most incredible selection of whiskey I have ever seen. A lot of people have a ton of whiskey, but Canon has the most drool-worthy list. It's so big it's on an iPad."—Kyle Davidson, chief mixologist, Blackbird (Chicago)

“The bar team at Eastern Standard Kitchen & Drink views the drink process as a conversation. For example, they listen to what is happening around them and craft their beverage selection with a point of view in mind. Their specialty is creating distinctively classic cocktails utilizing house made vermouth, house infusions and bitters from around the world. The drink list at Eastern Standard Kitchen & Drink changes frequently with the seasons. But, my current favorite cocktail would have to be the 'Remember the Maine' which is made with rye whiskey, vermouth, cherry heering, and absinthe."—Chris Himmel, owner of Boston restaurants like Post 390 and Grill 23 & Bar

"I usually prefer my spirits neat or on the rocks, but was blown away by the cocktails at the Green Russell in Denver. A speakeasy-themed craft cocktail bar in the Laramie District, they had a great selection of spirits and custom, seasonal cocktails, or give them a few hints, and they’ll whip you up something unique. While it doesn’t have the amazing views we’re spoiled with here at Big Cedar Lodge and Top of the Rock (it’s located underground), it has a mellow, conversational atmosphere that was great for catching up with old friends."—Travis Hixon, master distiller

“My favorite bar changes all the time, but the most exciting spot I’ve been to in recent memory has to be Hop Sing Laundromat in Philadelphia. The menu pays homage, in one way or another, to America. With one of the largest selections of spirits in the country, you can find everything from your classic Maker’s Mark right up through their specialty cocktails like 'Montana Payback' and 'A Failed Entertainment.' Plus, it’s hidden behind an unmarked door and looks like what you would imagine having a cocktail in Hogwarts would feel like. In a true Philly no-BS style, the owner boasts very firm rules: no sneakers, no shorts, no photos or you’re out!”—Cody Goldstein, head bartender at NYC's Upholstery Store: Food & Wine

"I love it not only for its delicious Mai Tais, but also for the amazing atmosphere. A trip to Oahu isn't complete without sunset cocktails at this great outdoor bar. They also have nightly Hawaiian entertainment complete with a beautiful hula dancer."—Julie Reiner, owner, Clover Club (Brooklyn, NY) and Flatiron Lounge (New York, NY)

“I love The Lambs Club Bar. Iron Chef Geoffrey Zakarian is one of my good friends, and while most people know him as a chef, he’s actually an extremely talented mixologist. My favorite drink there is The Vesper Rouge (copper-distilled vodka, Lillet Rouge, and Punt e Mes). I’m a huge James Bond fan, and he always drinks a Vesper, so I tend to as well.”—Celebrity chef Donatella Arpaia (Prova, Kefi)

“It’s perfectly grimy and open for 23 hours a day. The bartenders are nice if you are nice. Tequila blanco on the rocks with lime is the drink of choice there.”—Dale Talde, co-owner of Three Kings Restaurant Group (Pork Slope, Talde)

"I know what you're thinking—'Calgary, cocktails, eh?'—but this is a bar you can definitely call a home away from home. Their level of expertise and dedication to the craft is excellent. And it's not just the serious cocktails that make this place great; the guys [who] work the stick are some of the friendliest in the business, what I would call true hosts. They are as happy talking all things spirits as they are pulling pints with great banter. Milk Tiger is also a great place to meet people, a comfortable space that works for a quiet drink during the week and a bustling good time on Friday night. Everyone can have a great time here; it's second to none."—Colin Tait, head bartender, Vesper (Bangkok, Thailand)

"My favorite bar to visit, from my traveling band days to now as a Big Star whiskey guy, is Nachbar in Louisville's Germantown. It's a dive bar, I guess, but what does that even mean? It's cavernous, the whiskey selection is amazing, they have deep Belgian lists for draft—St. Bernardus on tap!—and the jukebox is banging; Def Leppard's Pyromania to the Minutemen and Velvet Underground, so you can cover your guilty pleasures and cool points. Shot of Old Fitzgerald free-poured, too. Bar staff is friendly but doesn't need to crush that hospitality angle, because it's a bar and we all know we're there to drink."—Laurent Lebec, beverage director of Chicago's Big Star

“Ordinary feels like a homey New Haven bar, but it’s on trend with everything that’s happening in cocktails. They have this rich, delicious barrel-aged Stinger variation that I love so much it’s hard for me to order anything else. The bar itself has a storied history, as the building has housed a tavern or bar of some sort since the 1700. On Wednesdays, they have a fun "Cocktail Lab" night where they present new drinks by theme or ingredient. I happened in on "Maverick vs Iceman" night where all drinks were inspired by Top Gun.”—Meaghan Dorman, head bartender at Raines Law Room and Dear Irving (New York, NY)

“It opened 10 years ago this month, and the quality of cocktails remains unsurpassed. The lounge is classic American mid-century, her small bites are fresh, creative, and delish, and the numbers of her alumni have gone on to create other great bars like PDT, Mayahuel, and Pouring Ribbons.”—Dale DeGroff, cocktail expert and founder of the Museum of the American Cocktail

"We love the 500 Club in San Francisco because they have cold beer, a cool juxebox and it's dark and skanky. Rainbo Club in Chicago, because it's the best. It has stood the test of time and hasn't changed. They play the best music and the bartenders are the who's who and former who's who of the Chicago indie rock scene. Gooski's in Pittsburgh is the Rainbo Club of Pittsburgh. The play great loud music loud and serve cheap beer and whiskey."—Paul Kahan and Terry Alexander, managing partners of Chicago's One Off Hospitality (Blackbird, The Pubican, Avec, and more)

“The bar is 10 seats only, just bar stools, and it’s 100 percent the Seuongha Lee show. The ice is beautifully hand-chipped to order, some menu drinks are smoked with your choice of wood, drinks such as the Amaretto Sour have parts that are even flambéed to order. It’s flown under the radar despite being one of the best bars in the world.”—David Kaplan, co-owner Honeycut (Los Angeles) and Death & Co. (New York)

"I first discovered Tommy’s in 1995 while living in San Francisco and working for Harry Denton at the Starlight Room atop the Sir Francis Drake Hotel. I was blown away not only by its amazing tequila selection, which in 1995 was still unusual, but by the knowledge that the bartender, Tommy’s son Julio Bermejo displayed and shared with every guest at his bar. With over 300 tequilas to choose from today they have one of the best tequila selections on the planet. Family run for 50 years the bar itself is rather unassuming; God knows I’ve been in fancier joints. But what really makes Tommy’s the greatest bar in the world is Julio Bermejo! Passionate, never forgets a guest's name, always welcomes strangers and makes them feel like they’re regulars, which doubtingly they will become. Did I mention the Tommy’s Margarita? More than anything, Tommy’s embraces and celebrates what I feel a great bar should always be about: the art of hospitality."—Tony Abou-Ganim, award-winning mixologist who's designed bar programs in Las Vegas (The Bellagio), NYC, and San Francisco

"Lobster Bar at Island Shangri-La is the best hotel bar in HK and maybe the best in Asia. They bring in the best guest bartenders from around the world so you can meet industry mavens and be introduced to some of the best cocktails from West to East. I also love the atmosphere, the service, and the cocktails made by [bar manager] Agung [Prabowo]. I recommend the Old Fashioned or Mai Tai. I can see the Shangri-La from Mahalo's new terrace, which makes it even more my destination—from one fine bar vista to the next!"—Max Traverse, co-owner, Honi Honi and Mahalo (Hong Kong)

"When I'm in Tokyo, I would start at the Park Hyatt for a drink at the New York Bar. The view from there is awe-inspiring. You really need a cold libation to quell your beating heart. From there I would go to Star Bar and sit with a rum on perfect ice and marvel at the sublime service. Everything done in this bar exudes thoughtful consideration of the guest. On to High Five. I would have whatever Hidetsugo Ueno told me I was having. This is a wonderfully fun bar, the staff is convivial and a laugh a minute. I would have ramen on the way home."—Toby Maloney, head mixologist at Chicago's Violet Hour and NYC's Pouring Ribbons.

“The bar looks like mad lab crossed with a German minimal techno club with definitely some of the most imaginative drinks I’ve tasted in the last two years.”—Alex Kratenas, head bartender, Artesian (at The Langham, London)

"Someone who's really breaking the mold in Singapore's beverage sector is Daniel Goh and Meng Chao of Smith Street Taps. When I first arrived here, craft beer was lacking in popularity, largely due to the misconception that craft beer would not be as enjoyable in the Singapore weather as a light lager. Daniel and Meng turned that on its head by opening Smith Street Taps in a Chinatown hawker center with zero air conditioning. They're serving an impressive variety of hop-heavy beers, super malty chocolaty stouts, and everything in between. It has become one of my favorite low-key hangouts because I know I will always have a great beer at a reasonable price, the atmosphere is authentically Singapore, and the food selection is amazing! It has the best of everything without any pretentious fluff to hide behind. Smith Street Taps' mission is clear: good beer, and they nailed it."—Thomas Hogan, head bartender, Anti:dote (at the Fairmont Singapore)

"This bar serves up perfect, flawless service, warm hospitality, and delicious cocktails, along with pure joy. This is the magic of the Artesian: the whole of the experience is somehow even greater than the sum of its parts. The Artesian has mastered this elusive equation. I’ve never walked out with anything less than a smile so big, it must look almost cartoonish. (And, it's not just from the booze!) It doesn’t matter if I go in for a quick glass of wine or a long night of frozen piña colada, I'm always transported to my happy place and find it impossible to leave."—Leo Robitschek, bar director, Eleven Madison Park and the NoMad Hotel

"Candelaria, while small, is a ripping good time. It's just fun. All of the staff there is extremely talented and very sweet. Plus, they have a traditional taqueria right in front of the bar. The location is incredible—you can explore Le Marais, then go into the bar and have a really epic drink and meet some really great people."—Scott Baird, co-founder, Bon Vivants (San Francisco's Trick Dog, Pig & Punch)

“Anyone who is a serious cocktail lover should put Harry’s New York Bar at the top of their must-visit list. The first European cocktail bar to be established (in 1911), it’s the birthplace of some of the greatest classics including the Sidecar and the Bloody Mary. A visit is like stepping back in time.”—Salvatore Calabrese, owner, Bounds (Las Vegas)

"My favorite bar in the world is In De Wildeman in Amsterdam. It is a former genever (Dutch gin) distillery full of happy Dutchmen. They have a wonderful beer, cider, and genever selection, including four firkins at all times, and the service is always friendly. It's a local's experience, not a tourist one."—Rebekah Graham, beer and wine coordinator at Chicago's Publican

“Kelly’s Cellars is one of the oldest bars in the city, but more than that it’s a real Belfast bar with real Belfast people. I order a pint of Guinness and a dram of Irish whiskey. I always go for the table by the door, which is close to the fire.”—Jack McGarry, co-founder, The Dead Rabbit (New York, NY)

“It’s a neighborhood cocktail bar in the middle of the city of Sydney. The place is run by three friends of mine, and the atmosphere gets me every time. It’s where I’ll take my partner, meet old friends, and the place I’ll take people who are new in town.”—Charlie Ainsbury, owner, This Must Be the Place (Sydney)

"I lived in Sydney for four years before moving to NYC last year and this is one of my favorite places. It is a fantastic wine bar located in the Paddington area. I love going there on a Saturday afternoon for lunch. It is a little bit more quiet and it is very relaxing. They serve, in my opinion, some of the best food in Sydney. Sommelier Matt Young put a remarkable and diverse wine list together; their pricing is also very reasonable. They also pour great sakes that Matt imports himself, play great music, and make a mean negroni. A place to absolutely visit when in Sydney."—Michael Engelmann, master sommelier and wine director at The Modern at NYC's Museum of Modern Art.